Arugula Tuna Beet Salad Recipe

Recipe By Slurrp

Arugula Tuna Beet Salad is a refreshing and nutritious salad that combines the peppery flavor of arugula with the richness of tuna and the earthy sweetness of beets. This salad is packed with vitamins, minerals, and protein, making it a perfect choice for a light and healthy meal. The combination of flavors and textures creates a satisfying and delicious dish that can be enjoyed as a main course or a side dish.

4.3
13 Rating -
Rate
Non Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Arugula Tuna Beet Salad
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ingredients serve

Ingredients for Arugula Tuna Beet Salad Recipe

  • 1 Medium Beets, Peeled And Sliced
  • 1/2 tablespoon Olive Oil
  • 2 cup Arugula
  • 1/2 can Tuna, Drained
  • 1/2 Avocado, Sliced
  • 1 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/2 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste

Directions: Arugula Tuna Beet Salad Recipe

Cooking Directions

  • STEP 1.Start by preparing the beets. Trim off the tops and roots, then peel and slice them into thin rounds.
  • STEP 2.Next, heat a skillet over medium heat and add a drizzle of olive oil. Add the beet slices and cook for about 5 minutes on each side, until they are tender and slightly caramelized.
  • STEP 3.While the beets are cooking, prepare the rest of the salad ingredients. Rinse and dry the arugula, drain the tuna, and slice the avocado.
  • STEP 4.Once the beets are cooked, remove them from the skillet and set aside to cool slightly.
  • STEP 5.In a large bowl, combine the arugula, tuna, avocado, and beet slices. Toss gently to mix everything together.
  • STEP 6.For the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
  • STEP 7.Drizzle the dressing over the salad and toss again to coat everything evenly.
  • STEP 8.Serve the Arugula Tuna Beet Salad immediately and enjoy!

Cooking Tips

  • To save time, you can use pre-cooked beets from the grocery store.
  • For added flavor, you can sprinkle some crumbled feta cheese or toasted nuts on top of the salad.
  • If you prefer a vegetarian version, you can omit the tuna and add some grilled tofu or chickpeas instead.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If you are making this salad ahead of time, keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.
  • You can enjoy this Arugula Tuna Beet Salad as a light lunch or dinner. It pairs well with crusty bread or a side of quinoa for a more filling meal.
Nutrition
value
386
calories per serving
32 g Fat7 g Protein14 g Carbs5 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    7g
  • Carbs
    14g
  • Fiber
    5g

MacroNutrients

  • Carbs
    14g
  • Protein
    7g
  • Fiber
    5g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    525mg
  • Iron
    5mg
  • Vitamin A
    1442mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    303mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    52mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    153mg
  • Manganese
    < 1mg
  • Phosphorus
    184mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp